. . . but in a good way! Ripe summer strawberries are headed towards the end of their season, and it’s time to grab them while you still can! Why? Well, one because they’re delicious, and two because it’s time again to bake a cake. The inspiration for creating this baked good came from The Great American Ice Cream Challenge hosted by Rodelle this summer. Cooks nationwide competed by entering in homemade ice cream recipes and a photo. As luck would have it, our dinnervine Sweet Olive Oil Ice Cream with Roasted Apricots took third place!! Woo hoo! I was so surprised and very honored. For placing, the kind folks over at Rodelle sent a bountiful basket of their gourmet pure vanilla ingredients, and it is well . . . full of awesome! If you’re not already familiar with Rodelle, they produce and sell high-quality, pure vanilla extracts, vanilla beans, and other vanilla-inspired baking ingredients. What makes their products so special and sought-after, is the high grade of their vanilla. The key component in vanilla beans and their extracts is a compound called vanillin. They higher the vanillin content, the better the vanilla, and Rodelle’s has one of the highest vanillin contents on the market today. Any avid baker will tell you that the quality of ingredients—especially vanilla extract— is crucial for a good outcome, and I am so thankful to have won these goodies, time to bake! I wanted to make something special in Rodelle’s honor, and so I created this little Strawberry Vanilla Cake.
Since summer-ripened berries are still plentiful in the southwest, I thought they’d go hand-in-hand with our pure vanilla, and luckily we ended-up with one sweet combination! I adapted my classic banana bread recipe (which is more of a moist banana cake really), and opted to use a sweet koroneiki variety of extra virgin olive oil, versus butter. The flavors worked perfectly together giving us that strawberries & cream vibe. This is perfect for dessert, or even a weekend brunch…
- 1¼ cups ripe strawberries (sliced)
- ¼ cup ripe strawberries, macerated into jam-like texture
- 1 cup extra virgin olive oil (EVOO) (I use sweeter varietal koroneiki from WeOlive)
- 1 cup baker's sugar
- 2 eggs
- 1¾ cup flour
- 1T flour (for tossing berries)
- ½ tsp salt
- ⅔ tsp baking soda
- ⅛ tsp cinnamon
- 5 T whipping cream
- 2½ tsp pure Rodelle vanilla extract
- 1T Rodelle Bourbon vanilla sugar
- Preheat oven to 350
- Prepare a bundt pan (grease with shortening or butter, then lightly flour)
- In medium bowl, slice 1.25 cups of strawberries, and add 1T of vanilla sugar, mix, & toss with 1T flour.
- In small bowl add ¼ cup of sliced, ripened strawberries & macerate into jam-like consistency with a wooden spoon.
- Mix flour, soda, salt & cinnamon in a separate bowl
- In bowl of electric mixer, combine EVOO & sugar, adding eggs one at a time
- Add cream & vanilla, mix 1 minute.
- Add combined dry ingredients, gradually into mixer bowl, until well incorporated.
- Fold-in sliced strawberries & mashed strawberries.
- Pour batter into prepared bundt or loaf pan
- Bake for 45 min -1 hour, or until a toothpick comes out clean & middle is firm.
- Cool 15 min in pan, then remove with large plate & cool 1 hour on baking rack (avoid prematurely handling, cake will need to set!)
- Slice & serve warm with butter or as-is!
She turned out a pretty little bundt indeed! I am always happy to discover new quality ingredients, and hope you might enjoy them in your kitchen too. I have to say a big thank you to Rodelle for hosting such a fun contest, and for these new vanilla products! I plan to get more creative in the kitchen with them this Fall. If you need to re-up on your extracts, I recommend visiting Rodelle’s website and you can even order directly.
Loving this delicate cake, and already looking forward to our next season full of ripened berries, enjoy!Pin It